한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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젓갈 및 젓갈대용 부재료 첨가 김치의 유기산 및 핵산관련 물질의 함량

The Contents of Organic Acids, Nucleotides and Their Related Compounds in Kimchi Prepared with Salted-Fermented Fish Products and Their Alternatives

  • 발행 : 2003.10.01
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초록

젓갈류(멸치액젓, 멸치육젓, 저염멸치액젓, 저염까나리액젓 및 새우젓)와 젓갈대용물(굴 가수분해물, 명태육 가수분해물 및 청각 추출물)을 첨가하여 제조한 김치를 20, 10 및 $4^{\circ}C$에서 숙성 중 pH, 총산도를 측정하고 pH 4.2와 산도 $0.6{\sim}0.8%$를 고려한 온도별 적숙기에서의 유기산 및 핵산관련물질을 정량하였다. 그 결과, 젓갈류 첨가 김치의 온도별 숙성 중 pH는 적숙기까지 대체로 빠른 감소를 보인 반면 산도는 빠른 증가를 보였다. 시험구별 적숙기에서 acetic acid와 lactic acid는 0일차 대비 대체로 다소 높은 함량을 보였으며 malic acid는 $20^{\circ}C$에서, succinic acid는 $10^{\circ}C$에서 비교적 높은 함량이었다. ATP, ADP 및 AMP는 0일차 대비 대체로 낮거나 비슷한 수준인 반면, IMP 및 HxR은 숙성에 따라 다소 높은 함량을 보였다. 젓갈대용물 첨가 김치의 경우, pH 및 산도는 젓갈류 첨가 김치에서와 유사한 경향이었다. 시험구별 적숙기에서 acetic acid 및 lactic acid는 0일차 함량 대비 다소 높았고 malic acid는 증감하였으며 succinic acid는 0일차에서도 상당량 검출되었다. ATP 및 ADP는 굴 및 명태육 가수분해물 첨가구에서 0일차 대비 다소 높은 반면 다른 시험구에서는 대체로 다소 낮은 함량이었다. AMP도 $20^{\circ}C$와 $10^{\circ}C$ 숙성에서 ATP 및 ADP의 경우와 유사한 경향이었다. IMP는 대조구 및 청각추출물 첨가구에서 0일차 대비 대체로 낮은 함량인 반면 굴 및 명태육 가수분해물 첨가구는 대체로 높았다. HxR은, 대조구와 젓갈류 첨가구 및 굴가수분해물 첨가구에서 0일차 대비 대체로 높은 함량이었다. 결론적으로, 김치의 숙성시 숙성 온도와 젓갈류 및 젓갈대용물 등의 부재료가 김치의 숙성을 결정하는 주요 영향요인일 뿐만 아니라 김치의 정미성분으로서 유기산과 핵산관련물질의 함량패턴에도 영향을 미치는 것으로 나타났다.

Organic acids, nucleotides and their related compounds (NRCs) of kimchi prepared with salted-fermented fish products (SFFPs) and their alternatives were analyzed at each optimal fermentation (pH $4.2{\pm}0.2$, acidity $0.6{\sim}0.8%$) during fermentation at 20, 10 and $4^{\circ}C$, respectively. The pH and acidity levels of kimchi sharply decreased and increased, respectively until each optimal fermentation period. The levels of organic acids and NRCs in SFFP kimchi were affected by fermentation temperature and the type of additive. Compared with the control, organic acid levels were slightly higher in kimchi with alternative additives, as were NRC rates in kimchi with hydrolysates of oyster and Alaska pollack. Moreover, slightly higher levels of NRC were observed in kimchi with alternative additives than in kimchi with SFFPs. Consequently, these results show that fermentation temperature and the type of additive (SFFPs and their alternatives) affect not only fermentation, but the levels of organic acids and NRCs in kimchi.

키워드

참고문헌

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